CN1096179A - natural mango coconut juice and preparation method thereof - Google Patents
natural mango coconut juice and preparation method thereof Download PDFInfo
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- CN1096179A CN1096179A CN 93106784 CN93106784A CN1096179A CN 1096179 A CN1096179 A CN 1096179A CN 93106784 CN93106784 CN 93106784 CN 93106784 A CN93106784 A CN 93106784A CN 1096179 A CN1096179 A CN 1096179A
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Abstract
The present invention relates to a kind of natural mango coconut juice and preparation method thereof.The white granulated sugar of coconut milk, 5～12% (weight) that contains the natural mango juice, 15～65% (weight) of 30～75% (weight) in the described beverage.The pH value of coconut milk is adjusted to after the isoelectric point and natural mango juice high-speed mixing 10～30 minutes under 300～400 rev/mins rotating speed, carries out promptly obtaining after sugar degree regulation, homogeneous, the sterilization processing natural mango coconut juice that mixes.The preparation method of this beverage has solved the even mixed problem of high protein type beverage and fruit drink, and nutritious, give off a strong fragrance and free from extraneous odour and good mouthfeel.
Description
The present invention relates to a kind of beverage and preparation method thereof, particularly relate to a kind of natural mango coconut juice beverage and preparation method thereof.
The Normal juice of pressing with mango is rich in nutrition, can make good beverage, yet this beverage not too is subjected to some welcomes because special, taste beastly is arranged.Make us happy drinking beverage in order to improve this taste, to make, people have adopted the whole bag of tricks.In recent years, work out multiple way in order to improve this situation people, overcoming above-mentioned shortcoming, as with adding the vitamin E method, add amino acid system and adding suitable methods such as dry ferment, remove the peculiar taste of mango to a certain extent, but then do not had effect to solving sensory issues simultaneously.
In order to overcome above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of coconut milk that collects natural mango juice and high protein content to be mixed in the beverage of one.The delicious food that utilizes coconut milk itself to have can alleviate the taste beastly and the not good to eat mouthfeel of mango.
Another object of the present invention is to provide a kind of preparation method of natural mango coconut juice beverage, mainly solves the mixed problem of natural mango juice and coconut milk.
For finishing the foregoing invention purpose, solution of the present invention is as follows:
The present invention relates to a kind of natural mango coconut juice beverage, this beverage contains:
Natural mango juice: 30～75%(weight)
Coconut milk: 15～65%(weight)
White granulated sugar: 5～12%(weight)
Contain 0.2～0.6%(weight in the described natural mango juice) CMC or pectin.
Contain 0.2%～0.6%(weight in the described coconut milk) CMC or pectin.
Described coconut milk is generally natural coconut Normal juice, also can be replaced by the coconut milk of coconut spices, coconut oil or coconut (juice) powder and water preparation.
For preparing natural mango coconut juice of the present invention, adopt following steps:
1, the preparation of natural mango juice:
(1), select 8 ripe above mango, fully clean back, peeling, stoning benevolence, get pulp, be placed on concentration immediately and be in 0.1～0.15% the salt solution and soak a period of time, use water rinse after pulling out;
(2), the mango meat after will washing, in water: mango meat is that 1: 3 ratio is put into the beater limit and added the waterside defibrination, filters by 80 purpose screen clothes;
(3), the mango juice after will filtering adds 0.2～0.6%(weight) the CMC(sodium carboxymethylcellulose) or pectin, 100 ℃ of following enzymolysis 10 minutes, the pectin in the mango juice is decomposed, filter, remove the material that solidifies, promptly obtain natural mango juice.
2, the preparation of coconut milk
(1), used coconut milk can be taken from the Chinese patent 89104968.1 the bright coconut Normal juice that the method for record is made in the natural mango coconut juice.That is, coconut palm gingko meat is added 60 ℃～80 ℃ hot water defibrination in 1: 1 ratio, obtain bright coconut Normal juice after the centrifugation.With 0.2～0.6%(weight) stabilizing agent of CMC or pectin adds in the bright coconut Normal juice that obtains, and under 15～18MPa pressure, carries out homogeneous and handles, and obtains needed coconut milk.
(2) will add citric acid in the coconut milk that make, the pH value of coconut milk is adjusted to isoelectric point (the pH value is 4～5).Coconut milk in the natural mango coconut juice beverage also can be replaced by the coconut milk of coconut spices, coconut oil or coconut (juice) powder and water preparation.In addition, the processing of coconut milk should be handled with the processing of mango juice and carry out simultaneously, so that the two is allocated, goes into jar simultaneously, seals.
3, with the mango juice 30～75%(weight that makes) with regulate coconut milk 15～65%(weight of isoelectric point), high-speed mixing is 10～30 minutes under 300～400 rev/mins rotating speed, the white granulated sugar that mixes back adding 5.0～12% carries out sugar degree regulation, regulate pol to 6～15 °, carrying out homogeneous again under 75～95 ℃, the pressure of 20～22MPa handles, carry out can then, seal, under 10 '～20-25 '～10 '/121 ℃, carry out sterilization processing, promptly obtain the natural mango coconut juice beverage that mixes.
This new beverage of the present invention-natural mango coconut juice beverage is to add coconut milk in the natural mango juice, and the delicious food that utilizes coconut milk itself to have can alleviate the taste beastly and the not good to eat mouthfeel of mango.Yet the pH value of coconut milk is about 6.5～7, is more stable.And when the pH of coconut milk drops near the isoelectric point (the pH value is 4～5), then take place easily to precipitate and solidify.In addition, the pH value of mango juice is 3～4.5 to be lower than the isoelectric point of coconut milk, so if mango juice is directly added the pH value that will make beverage in the coconut milk to be dropped to below the isoelectric point, and produce precipitation and solidify.So, when making the natural mango coconut juice beverage, except wanting very carefully acid adjustment basicity in order and temperature, also must add an amount of stabilizing agent in due course, to solve that natural mango juice and coconut milk mix and the precipitation and the solidification phenomenon that produce.
The invention solves the even mixed problem of high protein type beverage and fruit juice class beverage, prepared natural mango coconut juice is off-white to light beige, is rich in gloss, uniformity, has coconut and the mango zestful of answering itself, give off a strong fragrance, coordination and free from extraneous odour, and good mouthfeel.
Below by preferred embodiment the present invention is described in further detail.
Embodiment 1
Learn from else's experience 100 kilograms of the mango (maturity is more than 8 one-tenth) selected through fully washing, peeling, stoning benevolence, get pulp, are placed on immediately in 0.12% the salt solution and soak a period of time, use water rinse after pulling out.Water: mango meat is that 1: 3 ratio is put into the beater limit and added the waterside defibrination, filter by 80 purpose screen clothes, add 0.2%(weight then) the CMC(sodium carboxymethylcellulose) 100 ℃ of following enzymolysis 10 minutes, pectin in the mango juice is decomposed, filter, remove the material that solidifies, promptly obtain mango juice.
When carrying out the mango juice making, method according to record in the Chinese patent 89104968.1 is carried out the making of coconut milk, the hot water defibrination that coconut palm gingko meat is added 60 ℃ in 1: 1 ratio, obtain bright coconut Normal juice after the centrifugation, again with 0.2%(weight) the CMC(sodium carboxymethylcellulose) join, under 15MPa pressure, carry out homogeneous and handle, obtain needed natural coconut palm juice.Again to wherein adding a certain amount of citric acid, the pH value of coconut milk is adjusted to isoelectric point (the pH value is 4～5).
Get 15 kilograms of the natural coconut palm juices of 8 kilograms of above-mentioned mango juices that makes and adjusted good isoelectric point, high-speed mixing is 12 minutes under 300 rev/mins rotating speed, wherein add 2 kilograms white granulated sugar again and carry out sugar degree regulation to 8 °, then at 75 ℃, carrying out homogeneous under the pressure of 20MPa handles, carry out can again, seal, under 10 '～20-25 '～20 '/121 ℃, carry out sterilization processing then, promptly obtain 25 kilograms of natural mango juice beverages that mix, this beverage is rice white, glossy, can store and can not occur precipitation in 12 months, and can keep stable emulsified state.
Embodiment 2
The preparation method of present embodiment is with embodiment 1, and different is, it is that 0.15% salt solution rather than concentration are that 0.12% salt solution soaks a period of time that mango meat is placed concentration immediately; In addition, add 0.6%(weight in the mango juice after will filtering) CMC rather than 0.2%(weight) CMC carry out enzymolysis.In the natural coconut palm juice preparation process, in bright coconut Normal juice, add 0.6%(weight) CMC rather than 0.2%(weight) CMC, and under 18MPa pressure rather than 15MPa pressure, carry out homogeneous and handle.At last, get 4 kilograms of 16 kilograms of mango juices and the natural coconut palm juices that regulates isoelectric point high-speed mixing 30 minutes under 400 rev/mins rotating speed, add 3 kilograms white granulated sugar then and carry out sugar degree regulation to 12 °, carrying out homogeneous under 95 ℃, the pressure of 22MPa handles, carry out can again, seal, under 10 '～20-25 '～10 '/121 ℃, carry out sterilization processing, promptly obtain the natural mango coconut juice beverage that 25kg mixes, this beverage is light beige, and glossy the storage deposited phenomenon can not occur in 15 months.
Embodiment 3
The preparation method of present embodiment is with embodiment 1, and different is, comes replaced C MC stabilizing agent with the pectin stabilizer with amount when coconut milk and mango juice are allocated.In addition, the coconut milk of preparing by a certain percentage with a certain amount of cocoanut flavour and water replaces natural coconut palm juice, and the natural mango coconut juice beverage that obtains is rice white, and glossy the storage deposited phenomenon can not occur in 12 months.
Embodiment 4
The preparation method of present embodiment is with embodiment 2, and different is, when coconut milk and mango juice are allocated with pectin replaced C MC stabilizing agent with amount.The coconut milk of preparing by a certain percentage with a certain amount of coconut oil and water replaces natural coconut palm juice in addition, and the natural mango coconut juice beverage that obtains is light beige, and is glossy, can store deposited phenomenon can not occur in 15 months.
Embodiment 5
The preparation method of present embodiment is with embodiment 1, different is to replace natural coconut palm juice with a certain amount of coconut (juice) powder with the coconut milk that water cooperates by a certain percentage, the natural mango coconut juice that obtains is rice white, and glossy the storage deposited phenomenon can not occur in 12 months.
The natural mango coconut juice that the foregoing description 1～5 makes is observed after storing in 12-15 month.Observed result is listed in table 1:
As can be seen from Table 1: the product of embodiment 1～5, stored 12 months down at 20 ℃, 38 ℃, some precipitation does not have yet, the product of embodiment 2,4 is stored down at 20 ℃ did not have precipitation in 12 months, store down at 38 ℃ and to have slight deposited phenomenon in 15 months, thus this natural mango coconut juice beverage be a kind of storage property good, and can keep the new beverage of stable emulsified state.
Claims (11)
1, a kind of natural mango coconut juice beverage is characterized in that containing in this beverage:
Natural mango juice: 30～75% (weight)
Coconut milk: 15～65% (weight)
White granulated sugar: 5～12% (weight)
2, natural mango coconut juice as claimed in claim 1 is characterized in that: contain 0.2～0.6%(weight in the described natural mango juice) the CMC stabilizing agent.
3, natural mango coconut juice as claimed in claim 1 is characterized in that: contain 0.2～0.6%(weight in the described natural mango juice) pectin stabilizer.
4, natural mango coconut juice as claimed in claim 1 is characterized in that: contain 0.2～0.6%(weight in the described coconut milk) the CMC stabilizing agent.
5, natural mango coconut juice as claimed in claim 1 is characterized in that: contain 0.2～0.6%(weight in the described coconut milk) pectin stabilizer.
6, natural mango coconut juice as claimed in claim 1 is characterized in that: described coconut milk is natural bright coconut Normal juice.
7, natural mango coconut juice as claimed in claim 1 is characterized in that: described coconut milk is to be formed by cocoanut flavour, coconut oil, coconut milk or coconut powder and water allotment.
8, a kind of preparation method of natural mango coconut juice as claimed in claim 1 is characterized in that comprising the steps:
(1) preparation of natural mango juice:
(a), select 8 ripe above mango, after fully cleaning, peeling, stoning benevolence, get pulp, existing side by side is about to it to place concentration is that 0.1～0.15% salt solution soaks a period of time, pulls the back water rinse out;
(b), the mango meat after will washing, in water: mango meat is that 1: 3 ratio is put into the beater limit and added the waterside defibrination, and filters by 80 purpose screen clothes;
(c), add 0.2～0.6%(weight in the mango juice after will filtering CMC) 100 ℃ of following enzymolysis 10 minutes, decomposes the pectin of mango juice, filters, removes the material that solidifies, and promptly obtains natural mango juice;
(2), the adjusting of the preparation of coconut milk and isoelectric point:
To add 0.2%～0.6%(weight in the coconut milk) the CMC stabilizing agent, carrying out will adding citric acid in the coconut milk that make after homogeneous handles under 15～18MPa pressure, the pH value of coconut milk is adjusted to isoelectric point;
(3), with the natural mango juice 30～75%(weight that makes) with regulate coconut milk 15～65%(weight of isoelectric point), high-speed mixing is 10～30 minutes under 300～400 rev/mins rotating speed, the white granulated sugar that mixes back adding 5～12% carries out sugar degree regulation, regulate pol to 6～15 °, again at 75～95 ℃, carrying out homogeneous under the pressure of 20～22MPa handles, carry out can then, seal, under 10 '～20 '-25 '～10 '/121 ℃, carry out sterilization processing, promptly obtain the natural mango coconut juice that mixes.
9, the preparation method of natural mango coconut juice as claimed in claim 8 is characterized in that: described stabilizing agent can come replaced C MC with the pectin of equivalent.
10, the preparation method of natural mango coconut juice as claimed in claim 8 is characterized in that: described coconut milk is natural bright coconut Normal juice.
11, the preparation method of natural mango coconut juice as claimed in claim 8 is characterized in that: described coconut milk is formed by cocoanut flavour, coconut oil, coconut milk, coconut powder and water allotment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93106784 CN1096179A (en) | 1993-06-05 | 1993-06-05 | natural mango coconut juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93106784 CN1096179A (en) | 1993-06-05 | 1993-06-05 | natural mango coconut juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1096179A true CN1096179A (en) | 1994-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93106784 Pending CN1096179A (en) | 1993-06-05 | 1993-06-05 | natural mango coconut juice and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073832C (en) * | 1996-08-28 | 2001-10-31 | 怀宝城 | Beverage and its preparing method |
| CN104041884A (en) * | 2014-06-29 | 2014-09-17 | 马国丰 | Preparation technology of pumpkin-coconut juice mixed drink |
| CN105532889A (en) * | 2016-01-08 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit granules and preparation method thereof |
| CN107691650A (en) * | 2017-09-18 | 2018-02-16 | 广东金维牛奶有限公司 | A kind of mango soymilk and preparation method thereof |
| CN108902576A (en) * | 2018-07-26 | 2018-11-30 | 焦作市米奇食品饮料有限公司 | A kind of preparation of composite mango juice beverage and its production technology |
| CN116548562A (en) * | 2023-06-21 | 2023-08-08 | 陈奕锦 | Coconut water mango juice beverage formula |
-
1993
- 1993-06-05 CN CN 93106784 patent/CN1096179A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073832C (en) * | 1996-08-28 | 2001-10-31 | 怀宝城 | Beverage and its preparing method |
| CN104041884A (en) * | 2014-06-29 | 2014-09-17 | 马国丰 | Preparation technology of pumpkin-coconut juice mixed drink |
| CN105532889A (en) * | 2016-01-08 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit granules and preparation method thereof |
| CN105532889B (en) * | 2016-01-08 | 2020-05-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit particles and preparation method thereof |
| CN107691650A (en) * | 2017-09-18 | 2018-02-16 | 广东金维牛奶有限公司 | A kind of mango soymilk and preparation method thereof |
| CN108902576A (en) * | 2018-07-26 | 2018-11-30 | 焦作市米奇食品饮料有限公司 | A kind of preparation of composite mango juice beverage and its production technology |
| CN116548562A (en) * | 2023-06-21 | 2023-08-08 | 陈奕锦 | Coconut water mango juice beverage formula |
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